Trotanoy and Clinet

Dinner at Racines.

Marteaux Guillaume Cuvée Infusion - a rosê de saignée with nice nose of red fruits, and not too much flint here.

2004 B de Boërl et Kroff, dégorgé en Avril 2016 - first pour was a little warm, and obviously improved later. Love the minerals on the nose as well as the white flowers. Always happy to drink this.

1998 Trotanoy - decanted around 1½ hours after opening, and served after 1½ hours in decanter. Smoky, a little green on the nose, with forest notes. Initially there was a hint of sweetness on the palate, but this became sweeter with additional aeration. A little more tannic and concentrated than the 1990, but the tannins are already smooth by now.

1990 Trotanoy - served an hour after opening and decanting. This was clearly more open. Nose was smoky but also a little dusty and chalky unfortunately. Sweeter on the palate than the 1998. Very elegant and really fragrant, with some green capsicum and some exotic spices. After almost 3 hours this developed tertiary notes and showing some savory soy sauce.

2009 Clinet - served nearly 3 hours after double-decanting. Still sweet on the nose after all this time, and sweet on the palate. Such an elegant wine now.

2020 Vincent Paris Cornas Granit 30 - really sweet nose, notes of caramel, but unfortunately there was that unpleasant smell of dust and chalk. Given that the 1990 Trotanoy also showed this defect, I wondered if this was a problem with the restaurant's wine glasses and not the wine itself...

Full post on dinner is here.